Garden Minestrone Soup

3 Tablespoons olive oil
1 cup white onions, chopped
½ cup zucchini
½ cup green beans
¼ cup celery, chopped or sliced
1 teaspoon garlic
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
½ cup carrots, sliced thin or shredded
1 Tablespoons parsley\
1 ½ teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoons dried basil
¼ teaspoon thyme
3 cups hot water
4 cups baby spinach
½ cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot.  Sauté onion, celery, garlic, green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent.  Add broth to pot, plus drained tomatoes, beans, carrot, hot water and spices.  Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.  Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about 8 – 1 ½ cup servings.